Introduction

Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today.Excerpted from the following website and titled my favorite Falafel. I made mine exclusively rawRead More http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755#ixzz0iTLo8sU8
Editor's note: The recipe and introductory text below are excerpted from Joan Nathan's book The Foods of Israel Today.Excerpted from the following website and titled my favorite Falafel. I made mine exclusively rawRead More http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755#ixzz0iTLo8sU8

Directions

Soak dry garbanzo/Chickpeas for 24 hours then rinse well and drain 2X per day up to 3 days or until they have a 1/2 inch sprout. when the beans are ready measure the amount you want to use and set aside. Meanwhile, boil 4-6 cups of water. Once boiling remove from heat for 1 minute, then add the beans for one minute - drain then add to your food processor.

Add the remaining ingredients minus the water. Pulse until all ingredients are blended then add either olive oil or water to get the desired consistency - you should be able to form round balls approx. 1 inch or so (like cookies). I flattened mine slightly and popped into my dehydrator for 1-3 hours or until they were firm.